✦ Otterly Gingertastic ✦
April 2026 · Main Courses
Pan-Seared Salmon
with Citrus Beurre Blanc
Restaurant-grade. Approachable at home.
Prep Time
30 minutes
Serves
4
Style
Plated · Entrée
Perfect For
Plated Dinners, Anniversary Celebrations
Ingredients
- 4 (6 oz) skin-on salmon fillets
- Salt & pepper
- 2 tbsp neutral oil
- Beurre blanc: 1 small shallot minced, ¼ cup white wine, ¼ cup orange juice, 1 tbsp white wine vinegar
- 6 tbsp cold butter, cubed
- 1 tbsp fresh tarragon, minced
- Microgreens & orange zest, to garnish
Instructions
- 01.Pat salmon dry; season generously. Sear skin-side down in oil over medium-high until skin releases and is crisp, 4 minutes.
- 02.Flip; cook 1–2 minutes more. Rest on paper towels.
- 03.In a small saucepan, simmer shallot with wine, juice, and vinegar until reduced to 2 tbsp.
- 04.Off heat, whisk in butter one cube at a time until glossy. Stir in tarragon.
- 05.Spoon sauce onto plates, top with salmon, finish with microgreens and zest.
From Chef JC
“Don’t move the salmon for at least 3 minutes — chasing it around the pan tears the skin. Trust the sear.”
Perfect Pairings
- 🍷 ChablisMineral and crisp — a textbook salmon partner.